Zucchini, Corn and Quinoa Salad
Ingredients for the salad: • ½ cup Anthony’s Goods Organic White Quinoa • 1 cup water • 1 tbsp olive oil • 5 zucchini, diced • ½ yellow onion, chopped • 1 can corn, drained and rinsed • 1 cup cherry tomatoes, halved • Chopped parsley, to garnish Ingredients for the dressing: • 5 tbsp lime juice • 3 tbsp olive oil • 1 tsp dried oregano • 1 clove garlic, minced • 1 tsp salt, or more to taste
This mouth-watering summer salad features zucchini, sweet corn and plump cherry tomatoes. Fluffy cooked quinoa gives it a protein boost and a zesty lime dressing ties it all together for an irresistible 1. In a small pot, add the quinoa and 1 cup of water. Bring to a boil and reduce to a simmer. Let cook for 15-20 minutes, until the water is completely absorbed and the quinoa is soft and fluffy. 2. Meanwhile, heat olive oil in a large pan and sauté the onion until soft and translucent. Add the zucchini and cook on medium heat until softened. Add the corn and cook on medium-high heat until the vegetables are lightly blackened, but not burned. 3. Remove from the heat and place the sautéed vegetables in a large bowl. Add the cooked quinoa and chopped tomatoes. 4. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and toss. 5. Garnish with chopped parsley and serve.